Sunday, February 20, 2011

Deeellliiissshhh!!

This CHOW ROCKS!!

My favorite recipe, Tofu Lasagna Roll ups!!

wow I'm drooling just thinking about em!

My husband refuses to eat anything with tofu and I'll be honest I was a bit skeptical as I had not had tofu prior to making this for my vegetarian sister... BUT this is amazing!! It's at the top of my list of things to make every time my husband heads out for a few days of training!! :)

btw, I have made this for ladies night and kept the tofu a secret... all of my g/f's were asking for the recipe and they were shocked when I revealed there was tofu in the mix.

Ingredients:



-1 (16 ounce) package uncooked lasagna noodles
-1 pound mozzarella cheese, shredded

-1 (15 ounce) container ricotta cheese
-1 pound firm tofu

-1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

-2 cups grated Parmesan cheese
-1 (28 ounce) jar pasta sauce
Directions:
  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
  2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
  3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
found this at allrecipes.com

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